Thai Restaurant Chicken

By á-3353

Ingredients

• 2 tablespoons cornstarch
• 1 tablespoon brown sugar
• 1/4 teaspoon pepper
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 2 tablespoons rice vinegar
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons reduced-fat peanut butter
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 2 teaspoons sesame oil, divided
• 1 large onion, halved and sliced
• 1 medium sweet red pepper, julienned
• 1 cup sliced fresh mushrooms
• 2 garlic cloves, minced
• 2 cups hot cooked rice

Details

Servings 4

Preparation

Step 1

1. In a large bowl, combine the cornstarch, brown sugar and pepper. Add broth; stir until smooth. Stir in the vinegar, soy sauce and peanut butter; set aside.

2. In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.

3. Stir-fry the onion and red pepper in remaining oil for 2 minutes. Add mushrooms; stir-fry 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer.

4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through. Serve with rice.